After foraging among some serious contenders in the field, Societi Bistro announced that Robert Giljam came out tops as its new Head Chef.

Robert Giljam, a graduate of the City & Guilds accredited Capsicum Culinary Studios, who established his reputation at the popular Japanese fusion restaurant, Umi, in Camps Bay, said he was inspired by Societi Bistro’s food philosophy.

Societi Bistro General Manager Johan van Heerden said Robert brought a generous portion of enthusiasm and attentive professionalism to any kitchen, attributes that pushed him to the top of the list during the selection process.

“We are fortunate to have Robert on the team, and I am confident that he is the best person to become our next Head Chef, which is what we wanted from our candidates,” said Johan.

“Societi’s kitchen has always been known for its consistency and honouring classic dishes with an occasional twist, and I didn’t need to think twice about the offer,” said Robert. “The whole idea of a bistro — basically offering honest rural food for fast-paced city dwellers — appeals to my desire to prepare traditional food with an emphasis on natural flavours tempered with intricate Asian influences where appropriate.”

Restaurateur Peter Weetman said Robert was a natural for the position. “He has a solid formal background and has shown an ability to use this in developing his culinary skills at various, well respected local kitchens.”

Robert said he was looking forward especially to developing the daily crudo as well as the lunch-time offerings. “The secret of good crudo is not just in the quality of ingredients but in the demands of balancing and honouring the flavours. I love the challenge,” he said.

“The lunch-time offering mainly works to meet the needs of the young professionals who make Cape Town such a vibrant city — they want light, inexpensive, and healthy food, which they can enjoy in the bustle of the bistro.”

Johan said plans were already underway to have Robert spend some time next year at Gjelina in Los Angeles. This restaurant — of which the Zagat review said, “It may be easier to ‘get blessed by the Pope’ than to snag a seat” at this New American- style eatery — is Peter’s current favourite US culinary destination.

“A stint in Gjelina’s amazing kitchen would do wonders to broaden Robert’s taste profile and sensitise his palette to the innovations that it is renowned for,” said Peter. “Plus, it is a fitting reward for a young chef of Robert’s talents.”

One of your most inspiring experiences in your career to date?At the Athens Para Olympics, for a para pupil of mine to receive two silver medals. It was literally us against the world’s best and we came out of nowhere. For the Beijing Olympics I managed to present a full South African Para Olympic team. The first equestrian team ever to represent South Africa and so far the only one. We won two gold medals. I have to say though, that I get as nervous presenting a novice rider into a local ring.

Who is your favourite South African clothing or home ware designer?The first time I ever ate at Societi Bistro I saw my friend Jenny Le Roux’s name on the menu and was mega impressed… so baby just look at me now!! Naturally Habits is my clothing shop of choice.

The Katrine Puttick is available on the Societi Bistro Menu.

]]>Lindiwe’s Cicchettihttps://societi.co.za/news/lindiwe/
Mon, 11 Sep 2017 17:51:37 +0000https://societi.co.za/?post_type=portfolio_page&p=4556Lindiwe’s Cicchetti on the Societi Bistro Spring Menu has been named after the gorgeous Lindiwe Mazibuko.

In celebration Lindiwe recently answered a few questions for us:

What was your dream job when you were growing up?I wanted to be a lawyer. I was extremely argumentative and thought law was the same in real life as on television. Politics turned out to be the right career for me.

What is your profession?I am the former Leader of the Opposition in Parliament. Currently I am a Resident Fellow at Harvard University’s Institute of Politics

Lindiwe Mazibuko

What does a typical day in your working life look like?I have a team of Harvard undergraduate students working with me who are early risers. I’m up at 06h30 and in the office at 08h00 for our first meeting. This is followed by a series of meetings and office hours with students and occasional speaking engagements on and off campus. I try to devote about three or four hours of every day to writing and responding to emails. I give a weekly seminar about democracy-building on Tuesdays until 17h45. Evenings are usually spent meeting or having dinner with faculty members, visitors to and guest speakers at the university.

One of your most inspiring experiences in your career to date?I’m always inspired by meeting and interacting with young people in my work. They remind me how much there is to fight for in our country and in the world more broadly. And their enthusiasm and idealism are infectious.

What is your favourite question to ask a prospective employee?What do you think we are doing wrong, and how do you think we can do it better?

How do you feel about appearing on the Societi Bistro menu and the dish in particular?Absolutely delighted! And heartbroken that I may miss the opportunity to taste “myself” while I’m in season!

What is your favourite leisure activity?When the weather is warm – swimming. Living in a cold climate has reignited my love of outdoor swimming when it is warm. I know the location of every lake, public pool and beach with a swimming area in Massachusetts.

Who is your favourite South African clothing and home ware designer?Missibaba and Kat Van Duinen for their fine leather goods and exquisite accessories. And for Kat’s love of rich, textured fabric in her clothing designs. Jenny Le Roux and Stefania Morland for the effortlessness of their creativity.

What is your favourite food to indulge in?Seafood – raw or cooked – is my absolute favourite food on the planet. Sushi and shellfish in particular.

Any memories you would like to share about Societi Bistro?A man that I adored once broke up with me at Societi Bistro. I remember fleeing the restaurant in tears, but despite that horrible memory I was back less than a week later, drinking wine and gossiping with Peter again. Societi Bistro will always be my happy place, no matter what.

What is your profession?I am currently the Spokesperson for the MEC for Transport and Public Works in the Western Cape Government.

What was your dream job when you were growing up?Like every young lady, I dreamed of being Miss South Africa one day, with a back story of having fought for justice as a young Human Rights Lawyer.

What does a typical day in your working life look like?Media, media, and more media, consumed during the course of each day. Each media report relating to my portfolio is analysed and responded to where necessary. My days also involve drafting speeches and press statements, as well as a lot of reading, from legislation to annual reports, and all things transport, infrastructure, traffic, and road safety related. I also get to be a part of conceptualizing and implementing innovative road safety campaigns, with safety being one of my passions. A day often also include some hectic political discourse, centered on current affairs.

One of your most inspiring experiences in your career to date?I was fortunate enough to be chosen as a 2016 Mandela Washington Fellow as part of former U.S President’s, Barack Obama, flagship Young African Leaders Initiative. As part of the fellowship, I was whisked off to Phoenix, Arizona, in the United States, and spent six weeks not only learning at Arizona State University and engaging with government leaders at all levels, but also fully immersing myself in life in the South West. This included interesting food, visiting movie sets of Wild West films, riding mechanical bulls and live camels, and most importantly, adopting the American cultural practice of volunteering through special non-profits like St Vincent de Paul, and Project Cure. The experience has definitely inspired me to be better and do better.

What is your favourite question to ask a prospective employee?Having been very mentorship-driven in my career, I always ask prospective employees what their future aspirations are. It is always important to have a plan or goals that you are constantly working towards. It is equally important for employers to be aware of these goals so as to assist you to achieve them, and to hold you accountable to them at every stage of your professional development.

What is your favourite leisure activity?Travel is by far my favourite. Seeing new places and having different worldly experiences. I’m a “When in Rome, do as the Romans do” type of girl, opting to immerse myself in the culture, language and lifestyle of anywhere that I travel to, as opposed to being a traditional ‘tourist’. I find experiences are made that much richer by such an approach.

Who is your favourite South African designer?Kat van Duinen without a doubt right now. I marvel at her talent, craftsmanship, and intricate detailing in her garments. I own a few of her pieces that are timeless, chic, and are go-to items in my closet. I am also in an African-print phase right now, and NOYO Closet, based in Cape Town, have been great collaborators in creating some of my favourite african-inspired looks. I love an effortless fusion of bold prints with classic sophistication, and these two designers have both and so much more.

How do you feel about appearing on the Societi Bistro menu and the dish in particular?Truly honoured and humbled. I am not worthy, but will endeavor to be. Societi Bistro has become my home away from home (and also not too far from home too), and having my name on the menu feels like receiving the Key to the City but even better, as it is an honour bestowed to me by family. The chicken dish is always tender, with a mix of flavours that makes it bar none.

What is your favourite food to indulge in?I still dream of the saffron risotto that Stéfan once prepared for me as part of my Chef’s Table prize. No other taste compares. I also LOVE meat, and Societi Bistro has amongst the best meat dishes I have ever had. From the free-range chicken (wink wink), to the lamb shank, steaks, and pork neck, each meal always leaves me fulfilled. I also am weak for the Chocolate Nemesis and Baked Cheesecake, as Peter knows.

Any memories you would like to share about Societi Bistro?Every memory is always special when I come home. Thank you very much for that (as I grab my handbag and head over for lunch)

How do you feel about appearing on the Societi Bistro menu and the dish in particular?Flattered. I love seeing my name in print—and honoured as this dish is truly and simply delicious.

What is your favourite food to indulge in?Just about anything that comes out of the Societi Bistro kitchen.

Any memories you would like to share about Societi Bistro?Celebrating my birthday party there and having a meal with The Goddess, seated at a corner table beside the open fire.

What is your profession?Story teller: one of the world’s oldest professions.

What was your dream job when you were growing up?What’s growing up?

What does a typical day in your working life look like?Ugly, without coffee; thereafter its about wandering through a maze of words and ideas and trying to arrange them into some sort of order that makes sense.

One of your most inspiring experiences in your career to date?Editing SACityLife magazine. And interviewing Leonard Cohen and Gore Vidal.

Who is your favourite South African fashion designer?Karen Monk-Klijynstra

What is your favourite question to ask a prospective employee?Do you have a sense of humour?

What is your favourite leisure activity?Having a meal at Societi Bistro with The Goddess.

The Donald Paul is available on the Societi Bistro Spring Menu.

]]>Daniela Massenzhttps://societi.co.za/news/daniela/
Sun, 10 Sep 2017 17:45:58 +0000https://societi.co.za/?post_type=portfolio_page&p=4552Media specialist Daniela Massenz has a pasta named after her on the Societi Bistro Spring Menu.

The Daniela Massenz is homemade spaghetti with new season vegetables and Grana Padano.

Daniela recently answered a few questions for us:

What was your dream job when you were growing up?
Marine biologist working with Jacques Cousteau.

What does a typical day in your working life look like?
A mad dash while juggling many balls, either smiling or cursing

One of your most inspiring experiences in your career to date?
Going to Madagascar and watching the miracle workers who are Operation Smile at work.

What is your favourite question to ask a prospective employee?
‘What do words mean to you?’

Any memories you would like to share about Societi Bistro?
Too, too many to list, but two stand out – our ‘freelancers Xmas party’ with my favourite freelancing friends – Societi Bistro really made it very special; and a 10-year school reunion, where the evening was enjoyed by all.

What does a typical day in your working life look like?
It’s a strange mix between frantic writing day and night to free up time to spend eating and drinking my way around South Africa and further afield.

Your most inspiring experiences?
A visit to Iceland recently really impressed me in the way chefs there are embracing both local produce and heritage cuisine. Roasted and flame-seared cod’s head may not sound too appealing, but it was one of the most delicious seafood dishes I’ve had in years!

What is your favourite leisure activity?
I spend plenty of time in planes and hotels, so when I’m not off on assignment I’m usually soaking up the awesome natural spaces around Cape Town with friends and family. Surfing at Muizenberg, hiking on Silvermine and kayaking off Kommetjie…

Any memories you would like to share about Societi Bistro?
Spending three days in the kitchen on the ‘Kitchen UNconfidential’ cooking course was perhaps the most strenuous physical thing I have ever done. I have no idea how Stefan & Co. do it 6 days a week!

What was your dream job when you were growing up?
As a teenager I had to write an essay about my dreams for the future, and my biggest one was to have a by-line in Cosmopolitan magazine. A few years later, due to a lucky turn of events, my first-ever job was features writer for Cosmo – an unheard-of thing for someone with zero work experience. Talk about the power of writing down your intentions!

What does a typical day in your working life look like?
Up at 6am, get my daughters fed and off to school, tidy the house, try to be at my desk by 9am. Answer emails, check deadlines, go on Facebook. Write a blog. Make coffee. Do some editing. Work on my book. Make veggie juice. Gag. Go to yoga. Force self to supermarket. Get sushi as a reward. Fetch kids. Realise I can’t do Grade 4 maths. Look in the fridge for the 10th time. Find nothing. Do a few more hours’ work. Make supper. Watch reality TV. Go to bed embarrassingly early.

One of your most inspiring experiences in your career to date?
Writing the text for my first ‘coffee table’ book, A Passion for Wine and Surf, coincided with my move back to South Africa, and the timing was perfect as that project reminded me how completely amazing this country is. Also, my blog attracts like-minded people, and I’m constantly inspired by the stories they write and tell me about their lives.

What is your favourite leisure activity?
I love walking in the mountain, it clears my head, and I couldn’t survive without regular swims in the sea. I enjoy cooking and hosting and our house is often full of people and children. I treasure weekends away. We live in the city, so spending time away in nature now and again gives everyone a chance to exhale.

How do you feel about appearing on the Societi Bistro menu and the dish in particular?
So much fun. My best is taking people to Societi Bistro for lunch and not saying anything till they spot my name. Then they really think I’ve made it in the world and I’m happy with that deception. It also happens to be my favourite Spring dish on the menu. The peas, the mint and the cheese are a threesome from heaven.

The vegan curry, with cauli-rice, spring vegetables and pawpaw salsa has been named after Natalia.

What is your profession?
Fashion stylist and personal shopper

What was your dream job when you were growing up?
It was either one of 2 options… ALWAYS… a career in fashion or a ballet dancer.

What does a typical day in your working life look like?
I don’t have a typical day and that is why I love my job… one day I may be on set shooting, another day rummaging through a clients wardrobe or hitting the streets and shops for all sorts (no pleasure involved just eagle eye for the job at hand).

One of your most inspiring experiences in your career to date?
The Vivienne Westwood Men’s collection show in Milan this last June… was electric and surreal!

Who is your favourite South African designer?
Black Coffee… best in the business for construction and unique designs

How do you feel about appearing on the Societi Bistro menu and about the Vegan Curry?
It’s always such an honour to be on the menu so always feel absolute humility to my extended family. As for the dish I do love anything Asian inspired and think a lot of people do think I am a vegetarian but far from it… but love the dish match!

Thabiso Molefe recently answered a few questions for us in celebration of the meal named after her on our Spring Menu.

What is your profession?Content producer.

What was your dream job when you were growing up?Something to do with Politics.

What does a typical day in your working life look like?I work on a lot of projects which run simultaneously. The day starts with mails, admin and progress reports for each.
I then spend time on content development for video productions, this includes pre-production, production for shoots, directing shoots and reviewing edits in post production.
Oh and meetings, lots of meetings.

One of your most inspiring experiences in your career to date?Covering a discussion on the Impact of Legislation, Chaired by former President Kgalema Motlanthe, facilitated by Prof. Ben Turok, attended by a former AG, a former UN High Commissioner for Human Rights, the CEO of the HSRC and the former CEO of First Rand, amongst other great South Africans.
That was a great day.

How do you feel about appearing on the Societi Bistro menu and your dish in particular?It’s such an honour to be on the menu at Societi Bistro. The pork belly is exquisite and I can’t wait to order it by (my) name.

What is your favourite food to indulge in?Seafood.

Any memories you would like to share about Societi Bistro?Celebrating birthdays at Societi Bistro is the best. The long table outside for the squad or booking out the Snug for canapés and a turn up, which was the case for my brother’s birthday… best night ever.

The roasted bone marrow starter on the winter menu is named after Societi Bistro regular and wine guru Jenna Bruwer.

The multi-talented Jenna once worked as a housemaid for Kate Hudson, Goldie Hawn and Kurt Russel in Aspen Colorado, and says:

Jenna cooked for Kate Hudson, Kurt Russel and Goldie Hawn.

“Goldie Hawn loved my pea and ham hock soup!

She was one of the most fascinating and inspiring women I have ever met”.

We recently had the opportunity to ask Jenna 6 questions;

Jenna Bruwer

What is your profession?

I am jack of all trades in the family wine business – marketer, warehouse manager and even forklift driver when the need arises!

Essentially, I work in the marketing and sales department and also do the logistics for our distribution in Cape Town. Previously I was the Fashion Editor for GQ Magazine.

What was your dream job when you were growing up?

I have always wanted to be a society wife – with just my charities, yoga and children’s special diets to worry about.

What is your favourite leisure activity?

I really enjoy indulging in fine food and wine, and my friends and I dine out at least 3 times a week. I also read voraciously and always have my nose in a book most evenings.

How do you feel about appearing on the Societi Bistro menu and the Bone Marrow in particular?

The bone marrow has been my favourite dish at Societi Bistro since I was introduced to it in 2010. I have tried recreating it at home, to no avail, so to have it named after me is absolutely fantastic.

Sometimes I have wondered if it is only put back on the menu year after year because of the potential tantrum I might throw if it is taken off!

What is your favourite food to indulge in?

I could eat baguette and a stinky cheese every day for the rest of my life. Sadly my waistline disagrees, so it really is a true indulgence!

Any memories you would like to share about Societi Bistro?

Societi really feels like my second home and Peter and the staff are like family. They have been with me through birthdays, bad dates, evenings of celebration and afternoons of heartbreak. We have seen 3 new years in together and I couldn’t ask for a better local.

Willem recently shared a little bit about himself in an interview with us;

Any memories you would like to share about Societi Bistro?

My 30th birthday was at Societi Bistro my friends surprised me to a trip to Barcelona, one of many good memories I have of Societi Bistro.

Willem Jacques Minaar

What was your dream job when you were growing up?

When I was young I wanted to be a pastry chef but the fascination soon disappeared once I discovered fashion.

What is your favourite question to ask a prospective employee?

How do they take their coffee, you can tell a lot from how someone takes their coffee.

What is your favourite leisure activity?

I mostly spend my free time cooking for friends.

Who is your favourite South African designer?

There a few South African designers ie. Drotsky, Missibaba and Adriaan Kuiters.

What is your favourite food to indulge in?

For every day I am a fan of Macaroni and cheese but nothing beats a good old roast chicken made the way my mother does, with lots of love and sides.

The Willem Jacques is available on the Winter Menu.

]]>Maybe Corpacihttps://societi.co.za/news/maybecorpaci/
Mon, 19 Jun 2017 23:25:08 +0000https://societi.co.za/?post_type=portfolio_page&p=4218Our interview with Maybe Corpaci in celebration of the pasta on the Societi Bistro Winter Menu named after Maybe;

What was your dream job when you were growing up?

I grew up watching fashion TV and cooking channels – I always dreamt about working in the fashion industry or becoming a pastry chef.

Maybe Corpaci

One of your most inspiring experiences in your career to date?

Working for Elle Magazine for the past 3 years and a half has had many highlights and inspiring moments. Just to cite a few, I had the opportunity to assist and meet Solange Knowles when in 2013 we shot her for the cover, I travelled to Paris for an extraordinary beauty launch and worked with some of South Africa’s most talented creatives. There’s so much talent in this country I can not but to be inspired by it.

What is your profession?

I recently bid farewell to the world of magazines (I was working at Elle Magazine as beauty editor) to concentrate on my own aerial film (drones) business, Sky-Lab Productions which I share with three other partners since 2012. In addition to that I’m freelancing and collaborating with South African creatives on different projects such as Salon 58, Littlegig and Matter of Fakt.

What does a typical day in your working life look like?

Right now there is no such thing as a typical day! My days are always different as the type of work and the places I’m working from differ all the time. I might be in Stellenbosch helping Jackie Burger with her Salon 58 one day and in bed responding to emails until lunch time the next.

What is your favourite leisure activity?

Hem… eat? (Smiles).

What is your favourite food to indulge in?

Societi Bistro’s Cheesecake? It’s my ultimate favourite and I can never resist it.

Maybe Corpaci

Any memories you would like to share about Societi Bistro?

There are just too many memories that are worth sharing! From post work drinks and late nights in The Snug dancing and singing with the fashpack, to long boozy lunches that carry on until dinner time on warm summer days, to fun and crazy New Year’s Eve parties, Societi Bistro is a place I can always go back to and feel completely at home! The staff is unbelievable!

How do you feel about appearing on the Societi Bistro menu and your pasta in particular?

I am so flattered to have been chosen for the second year consecutively to appear on the Societi Bistro Winter Menu! As an Italian I love my pasta and the Arrabbiata one with chilly is just like me, it has got a kick, a spice to it!

What is your favourite question to ask a prospective employee?

Tell me a joke. If they’re able to pull that off and make me laugh, they’ve got a potential.

Who is your favourite South African designer?

There are so many local designers that I absolutely love! Kat van Duinen’s designes and Adrian Kuiters clean lines resonate with my style and I adore Selfi’s playfulness.

The free range ham hock on the winter menu is named after famed journalist Bianca Coleman. The ham hock is served on buttered mashed potato with apple and red cabbage and a glühwein apple reduction.

Bianca recently answered a few question for us;

What is your favourite food to indulge in?

Anything with butter, bacon, or cheese!

How do you feel about appearing on the Societi Bistro menu and the Bianca Coleman in particular?

Thrilled to bits, and very honoured. I love Stef’s cooking and his approach to food in general. I’m sure this dish is going to be the most delicious one on the winter menu.

What is your profession?

Journalist.

What was your dream job when you were growing up?

Journalist!

What does a typical day in your working life look like?

No such thing but it usually involves wine.

Any memories you would like to share about Societi Bistro?

So many wonderful meals shared with special people over the years, but I really loved the time I spent in the kitchen with Stéfan Marais and his team in 2009. It was one of the best experiences of my life and taught me so much about what goes on behind the scenes in a restaurant, as well as deep respect for the dedication of the staff.

What is your favourite leisure activity?

I’m lucky enough to have a job doing things most people enjoy for leisure, but my indulgences are reading a good book or painting.

The Bianca Coleman is available on our Winter Menu.

]]>Jenna McArthurhttps://societi.co.za/news/jennamcarthur/
Sun, 18 Jun 2017 23:41:38 +0000https://societi.co.za/?post_type=portfolio_page&p=4168Jenna McArthur, the owner of Jenna McArthur PR and regular Societi Bistro guest, has following dish named after her on the Winter Menu:

I am a journalist and a playwright. My new play, Cape of Rebels, will debut at the National Arts festival in Grahamstown in July. Oh, and occasionally I go mad and open a restaurant…

Tony Jackman

What was your dream job when you were growing up?

I fancied being a journalist – and later I thought I’d like to be a playwright. So I guess I got lucky…

What does a typical day in your working life look like?

Right now it varies as we have a catering operation in Cradock, Eastern Cape, where we now live, run from our home. So I could be doing anything from cooking for a group who have booked with us, to sub-editing on my laptop for Business Day newspaper, doing a travel story, or writing a scene for a new play.

One of your most inspiring experiences in your career to date?

Attending the Cannes Film Festival in 1989 as an arts reporter is something that I treasure.

What is your favourite questions to ask a prospective employee?

I’d ask them how much they love what they do for a living, and if they get a thrill from doing it.

What is your favourite leisure activity?

Reading historical books and plays. And cooking…

Who is your favourite South African designer?

Dicky Longhurst’s eye for line and cut in a garment is something to behold.

How do you feel about appearing on the Societi Bistro menu and the Lamb Shank in particular?

I love Lamb Shank and Societi Bistro does it so well. But I often order the beautiful pate as a starter, and the Caesar Salad is always on the money.

What is your favourite food to indulge in?

Lamb.

Any memories you would like to share about Societi Bistro?

Special occasions we have celebrated in The Snug, surrounded by friends and family. It’s our favourite place to gather and have good wine and conversation.

The Three Cheese Pasta on the winter menu is named after Toni, and is made with Grana Padano, gorgonzola, feta, cream and penne pasta.

What is your profession?

I am a wordsmith: I write and edit everything from digital copy to magazine articles and books.

What was your dream career when you were growing up?

Archaeology.

What does a typical day in your working life look like?

Now that I am living in Prince Albert in the Karoo, I work from an office at the back of our cottage, writing and editing for half of the day and the rest is devoted to the animal welfare organisation I helped launch in our town.

What is your favourite food to indulge in?

Salmon sashimi.

Any memories you would like to share about Societi Bistro?

If I could steal Stef (chef Stéfan Marais) away and install him in my own kitchen I would. He is the most extraordinary chef I have encountered, anywhere, and every meal of his I have eaten has been sublime.

We had the honour to interviewing Tarryn and asking her the following questions;

What does a typical day in your working life look like?

Never a dull moment and no two days are the same, but generally I spend most of my time brainstorming content for upcoming issues, pre-production for photo shoots, the production of those shoots and perfecting pages for print. Contributing to elle.co.za as well as features for the magazine are regular tasks too and course managing the fashion department.

Tarryn Oppel

What was your dream job when you were growing up?

I wanted to be professional dancer.

What is your favourite question to ask a prospective employee?

Why ELLE?

Who is your favourite South African designer?

Lukhanyo Mdingi.

What is your favourite leisure activity?

Stand-up paddle boarding and sunset picnics.

One of your most inspiring experiences in your career to date?

Inspiration is usually found through travelling. To date, I have felt the most inspired on a trip to Australia for a fashion brand – the talent and creativity that comes out of Sydney and Melbourne, be it in fashion, food or entertainment are a force to be reckoned with.

Any memories you would like to share about Societi Bistro?

One thing that I love about Societi Bistro (besides the food), is the hospitality and the fact that every single staff member becomes a friend, so every experience creates a memory. I don;t have that anywhere else and that’s why you’ll almost always find me in The Snug.

How do you feel about appearing on the Societi Bistro menu and free-range chicken in particular?

I’m super honoured! Societi Bistro is like a second home to me and I kind of enjoy the idea of ordering myself. Come on, who doesn’t like chicken?

What is your favourite food to indulge in?

Seafood! All kinds. Always. The staff at Societi Bistro don’t even have to ask me what I want to eat when there’s seared Tuna on the menu

Renowned artist Luan Nel graduated (BAFA) from the University of the Witwatersrand in 1994 after which he completed a postgraduate diploma in Education (HDipEd) at the same university.

He won the Judge’s Prize in the Volkskas, now Sasol, New Signatures competition in 1994. In 1998 and 1999 he was awarded participation at the prestigious Rijksakademie Van Beeldende Kunsten in Amsterdam. In addition he participated in a Research residency at the Dutch Institute in Rome in 1999. Nel has had various solo and group exhibitions both locally and abroad like his participation in Lustwarande hosted by Stichting Fundament in the Netherlands alongside luminaries like Louise Bourgeois and Michaelangelo Pistoletto to name a few. His artworks are in private as well as public collections locally and abroad including The Johannesburg Art Gallery, SABC, University of the Witwatersrand, Gauteng Legislature, Rijksakademie, Smithsonian, Spier, Hollard, Sasol, Ellerman House and KPMG.

He was Young Curator 2013 for the Aardklop National Arts Festival and also writes on art for the daily Die Burger and various online publications in a freelance capacity.

What is your profession?

I am an Artist, I paint and I do Installation.

What was your dream job when you were growing up?

When I was very young, since I can remember, I drew, I didn’t have the patience for colouring in books, I prefered making my own. I heard of areas where this drawing and painting thing, Art, is employed like in Fashion andArchitecture. So I suppose I wanted to be an Architect or a Fashion Designer. Only a bit later did I realise one could just do Art and be an Artist. Then I wanted to be that, Artist.

What does a typical day in your working life look like?

I work in batches. Kind of like working from project to project or idea to idea. It can sometimes be slow in the beginning with me willing it as it were but once things are in motion and I am painting or building an artwork, then it is like a fever. I try not neglect everything else but know that everything and everybody else takes a back seat for the duration of the latter part of production. I always try and make up for this neglect and near-abandonement once the work has left the studio (as silent sighs of relief abound) At this later stages I tend to flip night and day almost completely, so living with me can’t be easy just then. Normally I go to bed around 1am. I seem to only need about four to six hours a day. I wake at about 6am, do my mail, admin, with a large mug of tea, then I go back to wake the others. I make coffee for my Neil, and wake the girls, Yvonne & Glenda. They are not really morning Poodles. Then I run around Cape Town collecting, fetching, delivering, holding meetings, making meetings, sorting out food, the works. I only paint when it is quiet. So at night usually. I have Facebook on all the time, so I am seemingly permanently on social media. It is not so. I just check in regularly, I have found Facebook an incredibly useful thing as a painter. I always felt dreadfully lonely in the studio. Nobody warned me this will be such a lonely job. And I am by nature very fond of people, quite sociable. In this regard Facebook brought my studio to life. Now I love being there. It is much more than four walls in which you paint.

One of your most inspiring experiences in your career to date?

Inspiring moments in my career are the times when I find a balance between the making, delivery and reception of a work. The idea is to always achieve this but it is only occasionally that such balance happens.

By way of example and a relatively easily accessible work featured on the internet can be found on Youtube under my name, just type in: Luan Nel Swallow.

How do you feel about appearing on the Societi Bistro menu and the dish in particular?

I am immensely honoured to have my name on the Societi Bistro menu. Who wouldn’t be?! Neil and I have been coming here since shortly after we moved to Cape Town so for about as long as Societi Bistro has been on Orange Street. The food, I love comfort food and here you will find plenty of that. Guests of ours have remarked I treat this establishment as my own kitchen. One winter’s day I felt like a curry but on that day the only curry on the menu was Vegan and I enjoy meat every now and then – But I ordered the Vegan Curry, then whispered to our waiter “with mine, could you ask the chef to maybe add some chicken?” Not a bat of an eyelash nothing. My dish arrived and I looked positively saintly, a pattypan sticking out here, a courgette to the right and bright red peppers gallore! Unbeknownst to my fellow guests at this stage, the naughty bits of golden fried chicken was included, smothered in the sauce. ‘Chicken alla Incognito’ is my secret name for the dish. These guys are not ‘Waitrons’ ! they are Diplomats per excellence! I can Highly recommend the Vegan Curry, with OR without extras.

I actually wanted to be a Marine Biologist. I did my first year at UPE, but soon realised that I would miss being creative… Societi Bistro’s Tuna Steak makes up for it from time-to-time!

How do you feel about appearing on the Societi Bistro menu and the Morné Christian Smith in particular?

It was a big surprise to have been featured last year, the dish was a big hit and I actually only got to taste it twice as it was always sold out. This year, I am humbled to have been featured again… Societi Bistro is like family to me.

One of your most inspiring experiences in your career to date?

Being in my dream career and being a Designer in/from Africa is a great inspiration. The world is looking at Africa/South Africa for inspiration and it is great being a part of that.

Any memories you would like to share about Societi Bistro?

I have had many special moments at Societi Bistro… I celebrated the life of my late partner at Societi Bistro, incredible moments with special friends, many birthdays including last year, which was made extra special by my friends and everyone at Societi Bistro… This year, I’ll celebrate my 40th and it will definitely include a night at Societi Bistro! The best is probably is just a glass of red wine, chips and homemade Mayo on a rainy day in ‘The Snug’ with my partner… special moments!

The Morné Christian Smith is available on the Societi Bistro Autumn Menu.

]]>Esperanzahttps://societi.co.za/news/esperanza/
Wed, 15 Mar 2017 07:09:20 +0000https://societi.co.za/?post_type=portfolio_page&p=4737Esperanza Nortje, who has the Orecchiette with Broccoli, chilli, oven-roasted garlic and Willow Creek olive oil named after her on the Autumn Menu, answered a few question for us in celebration of the being on the Autumn Menu.

How do you feel about appearing on the Societi Bistro menu and the Esperanza in particular?